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Atwater in the Park Tidbits

* Mark Rieth has a German heritage. * Eric Djordjevic is from Cleveland and got his start in the food/restaurant industry at age 14, washing dishes. * Atwater in the Park make all the Wurst Plates in house.

The highly anticipated Atwater in the Park serves up a traditional German beer garden against the backdrop of a former church as it opens at 2 p.m. today in Grosse Pointe Park.

Partners Eric Djordjevic, president of The Epicurean Group, and Mark Rieth, president and CEO of Atwater Brewing Co. and owner of Atwater in the Park, said Friday they look forward to bringing the community together at the brewery, which features 25 main Atwater brews as well as 15 unique to Atwater.

The entry to the microbrewery at 1175 Lakepointe St. in Grosse Pointe Park takes customers through the beer garden and then through traditional church doors. The host/hostess stand is the former church's pulpit.

Church pews have been repurposed for seating. The main dining room accommodates 80 people and a back dining area, which can be reserved for private parties, holds another 40. The outdoor beer garden seats an additional 100.

Rieth said he has always wanted "to bring a traditional German beer garden to the community."

While there will be 25 main Atwater brews such as the Dirty Blonde Ale and Grand Circus IPA, Rieth said there will be 15 unique brews, some of which will be made inside Corktown's Two James Spirits LLC distillery barrels. Others include the Cottonwood Gold, GP IPA, a cream ale, oatmeal stout, and Three Mile Rye, which was named Friday afternoon by Rieth and header brewer, Brad Etheridge, during a tour for Crain's of the brewery.

Rieth said the brews will be made in 5-liter, four-barrel pieces of equipment, which should make about six to eight kegs within two to three weeks. The equipment was imported from Germany, continuing with the traditional German theme.

Djordjevic said that Atwater in the Park fulfills a dream for him and for general manager Brady Hunt. "A brewery with more than just 'bar food,' " Djordievic said.

Atwater in the Park's menu will be directed by Kevin Green, who is still executive chef of Coach Insignia, also a part of The Epicurean Group, and executive sous chef Thomas Kuderick, who worked as sous chef at Coach.

On Friday, Crain's got a taste of the Pretzel Flat Bread, Grilled Atlantic Salmon and Goulash.

Hunt said his favorite parts of the menu are the Wurst Plates, because all of the sausage is made at Atwater in the Park, and the burger. He said the meat comes from Fairway Packing Co. in Eastern Market and is a combination of chuck, short rib, brisket and waygu, with buns from Zingerman's.

"We're using the best bread in the area and the best meat," Hunt said, clapping his hands, "and bringing them together."

Rieth and Djordjevic met at the Detroit Athletic Club in 2005. Djordjevic was in charge of the elite club's food and drink program.

The duo hopes to open a similar concept in the city of Detroit, and Djordjevic said Atwater in the Park, the focus for now, acts as research and development for such a future project.